Chicken in cashew sauce over noodles
Instead of using a peanut sauce which is more traditional I had to modify these recipes due to friends allergies to peanuts. So I use Cashew as an alternative and thankfully. Also I had leftover roasted chicken that needed to be used up. Note that this recipe can be made with any leftover white meat or bird.
1 small chicken breast (roughly 1/2 cup)
2 tablespoons cashew butter
1 cup cashew milk
1 tablespoon Sazon blend
5 Korean Chili threads
2 tablespoons coconut oil
Warm up the coconut oil until the oil is hot enough to 'fry' the chicken when added. Add the chicken and liberally sprinkle with the sazon
Start browning the chicken.
Mix the cashew butter and milk to create a viscous liquid
Add in the chili threads and the cashew milk and butter mix
Cook at a low simmer for roughly 10 minutes until the liquid thickens.
Serve over Kelp noodles (my favorite noodles) and Enjoy.
Serving Size: 1 bowl
Calories per serving: 386.38 kcal
Fat per serving: 29.36 g
Saturated fat per serving: 15.53 g
Carbs per serving: 15.02 g
Protein per serving: 19.23 g
Fiber per serving: 3.39 g
Sugar per serving: 5.96 g
Sodium per serving: 138.83 mg
Trans fat per serving: 0.07 g
Cholesterol per serving: 41.76 mg